Coat chicken in mixture of flour, salt, and pepper; set aside.,Put oil in a 4 quarts (3775 ml) or 6 quarts (5675 ml) pressure cooker.,Saute pork until crisp.,Add onions and saute until light brown; remove and set aside.,Brown chicken a few pieces at a time; set aside.,Pour off excess drippings.,Stir garlic, parsley, and oregano into remaining drippings.,Return chicken and onion to pressure cooker.,Add carrots, celery, tomatoes, salt, pepper, and white wine.,Close pressure cooker cover securely.,Place pressure regulator on vent pipe.,Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly.,Cool pressure cooker at once.,Place chicken on warm platter.,Stir tomato paste into sauce in pressure cooker.,Simmer until thickened.,______